Former hotel chef opens Italian bistro — delicate squid ink risotto like a watercolor painting

Text & photos /KUNI

(Squid Ink Risotto)

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Médi Q Bistro
Address: No. 237, Section 5, Minsheng East Road, Songshan District, Taipei City
Phone: (02)2760-0091
Hours: 12:00–14:30, 18:00–21:00
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Yet another delightful Italian ambiance that’s utterly captivating, located in the Minsheng community, on Minsheng East Road near Fuyuan Street. Unassuming from the outside, but come evening, it’s brightly lit, with floor-to-ceiling windows exuding an incredibly relaxing atmosphere that draws you in effortlessly.

Dining Menu:
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Médi Q Salad (NT$340)
Selection of Three Premium Italian Cheeses (NT$420)
Handmade Italian Gnocchi with Fresh Truffle Slices (NT$780)
Squid Ink Risotto (NT$520)
Grilled U.S. Prime 12oz Ribeye (NT$1180)
Homemade Traditional Italian Tiramisu (NT$180)
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Amid the increasingly flashy naming trends in Western cuisine these days, I was mildly surprised by the simplicity on Médi Q’s menu. The appetizers started with an expensive traditional Parmesan cheese, mixed with garlic, apple puree, and arugula. The flavor combination was intriguing, even making my stomach curious.

The complimentary bread was quite special—warm, soft, and filled with thin slices of ham. The salad was unexpectedly generous, with neatly cut greens at a cool, fresh temperature, free of excess moisture. The chef is clearly attentive. The sauce had an orangey acidity, with a garden-fresh tone, clean and unpretentious.

(Evening view of the entrance to Médi Q)

(Chef’s homemade liqueur)

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(Appetizers)

(Complimentary bread)

(Médi Q Salad)

I didn’t expect the cheese platter to be customizable—Parmigiano-Reggiano was available, yay. I’ve always loved blue cheese, and they had the famous Gorgonzola here, which isn’t as strong as Roquefort. The flavor is mild, but has a refined and lingering aromatic finish.

Since there was Gouda, I naturally ordered some too—I’d just written a little reflection about this cheese recently:http://goo.gl/6o0AiBThe flavor is elegant and gentle, one of the beloved everyday cheeses among the people of German Yg region.

What makes Médi Q most delightful is that not only are the cheeses served thick-cut, but they’re also topped with rosemary. The three jams on the side aren’t just for show. Upon tasting, I was pleasantly surprised—they actually complemented the premium cheeses very well, especially the combination of Gouda and blueberry jam, which particularly won me over.

(Selection of Three Premium Italian Cheeses)

Finally, the star attractions—the gnocchi and risotto—arrived. The former came with a generous shaving of fresh truffle. At first glance, it seemed simple, with a strong aroma hitting your face, not entirely pleasant. But once you take a bite, a medley of indescribably wonderful flavors bursts forth, truly spectacular. The gnocchi texture is extremely soft yet not mushy, quite different from the overly soft version I had at another Italian wine bar in Hsinchu.

(Handmade Italian gnocchi with fresh truffle slices)

(The moment it enters your mouth, an indescribable medley of flavors bursts forth all at once)

Cuttlefish risotto is the kind you could practically memorize by heart—of the Taiwan japonica rice varieties, No. 9 probably wins my heart the most, while the Marco Polo using Italian Carnaroli rice is my favorite. But today, Made in Taiwan surprised me yet again with a completely fresh experience: exquisitely presented, it’s truly the style of a watercolor painting. The cuttlefish is lightly grilled, its flesh offering a strong bite, while radiating the briny deliciousness of the sea. The rice wasn’t perfectly cooked, which is a pity, but after stirring, the cuttlefish sauce underneath emerges, and a fireworks-like feast begins—absolutely captivating.

(Cuttlefish ink risotto)

(Lightly grilled cuttlefish with firm, chewy texture)

(The rice wasn’t perfectly cooked, which is a pity)

The steak, the most challenging dish to get right, surprises once again. Inconsistent doneness is a slight flaw. At first, the intense charcoal aroma is masked by the bold Southern Italian-style sauce and bell peppers, making it hard to detect—but as you chew, it gradually reveals itself. Coupled with the chef’s generous thick cuts, this Prime ribeye can only be described as utterly satisfying.

The tiramisu, a must-order at any Italian restaurant, also holds its own. Ladyfingers, mascarpone cheese, and layers of wine aroma are distinct and well-balanced. Phew, even though I’m stuffed by now, not a single dish disappoints. Suddenly, I find myself curious about the chef, who also owns the place. Turns out he’s quite the figure: Riccardo Ghironi, former head chef of La Farfalla at Shangri-La’s Eros Hotel. At just 34 years old, his presence is so striking and colorful—even the glasses in the restaurant are hand-blown by him. But... where on earth does this steadiness of flavor come from?

(Glass water cup hand-blown by Chef Riccardo Ghironi)

(Chef Riccardo Ghironi lets me take a close-up photo)

(Grilled American Prime 12oz ribeye)

(Intense charcoal aroma and thick cuts)

(Homemade traditional Italian tiramisu)

(Distinct layers)

(The chef’s homemade liqueur has quite the kick)

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